Mini Loaded Potatoes
These mini potatoes have all the flavor of potato skins in a fun, bite-sized serving. They are so tasty, you may even skip the sour cream – and you may want more like 3 x 3 in a serving size! Choose your favorite cheese for the filling.
Read more about why we love potatoes.
Mini Potato Bites
Bite-size Hasselback or jacket potatoes
Non-dairy, lactose free*
Ingredients
- 1 lb. mini or baby potatoes (about 1-1 1/2” each)
- olive oil
- sea salt
- 10-12 slices bacon, uncured
- 6 oz. cheese – choose from crumbled goat cheese (2 oz.), cheddar cheese (2-3 slices), chia cheese or other non-dairy cheese
- 30 toothpicks
- sour cream or non-dairy topping
Instructions
1. Preheat oven to 400 degrees. 2. Line two large baking sheets with foil, one for potatoes, one for bacon. 3. Wash potatoes and remove any bad spots. With a sharp knife, make 3-4 slices across each potato without cutting through to bottom; keep the potato whole. Place potatoes on a baking sheet. Be sure not to crowd, and leave space between potatoes or they will take longer to bake and will cook unevenly (use an extra baking pan if necessary). Rub with olive oil and sprinkle with sea salt. 4. Bake uncovered for 30-40 minutes until potatoes are tender. Note: check at 25 minutes because cooking times vary widely. Gently stir. Return to oven. Potatoes are done when they can be easily pierced with a fork but are not overdone to where they are falling apart. 5. While potatoes cook, prepare bacon by cutting with clean scissors into 1 to 1 ½ inch strips (about the length of the potatoes). Discard any pieces that don’t have meat. Place on baking sheet. When potatoes are done, place bacon in oven and bake for 10-12 minutes until done but not overly crisp (toothpicks will need to go through the bacon). Drain on paper towels. 6. If using cheddar cheese, cut into ¼” pieces.7. Let potatoes cool just until you can handle them, 5-10 minutes. With a small fork, put one piece of cheddar cheese or one ‘crumble’ of goat cheese (or non-dairy cheese) into about 3 slices of each potato. Some pockets can be left unfilled. Gently press potato together so cheese holds. (If potato breaks apart, the cheese will hold it together.) Return to oven for another 5-10 minutes, or until cheese melts. [Make ahead: at this point potatoes and bacon can be covered and chilled for up to one day. Reheat potatoes at 400 degrees for 8-10 minutes. Assemble with bacon as follows.]8. Let cool 5 minutes and then place one piece bacon on top of one potato and skewer with toothpick. Serve warm or at room temperature with side of sour cream.
Details
Prep time: Cook time: Total time: Yield: About 30 mini potatoes; 2-3 potatoes per serving
